This simple base really is the perfect everyday waffle that you can then dress up as you please. You know, for branching out purposes (wink).

For the gluten free flour blend, I use my go to blend which you’l find in the notes. I find it to provide the perfect amount of crispiness without any grittiness. Maple syrup or agave nectar (or raw honey if not vegan) acts as a natural sweetener, while GF oats add a touch more fiber and texture.

For small households these waffles are excellent frozen and toasted up as needed. I like to split my frozen waffles in half and pop them in the toaster. Otherwise, you can heat them up in a 400 degree oven until golden brown and warmed through for a similar effect.

Make these your everyday waffle and customize as you wish! If you do give them a try, be sure to take a picture and tag it #minimalistbaker on Instagram! I absolutely love seeing what you ladies and gents cook up. Cheers!

Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.

Add dry ingredients to a large mixing bowl and whisk until well combined.

Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.

Let set for 5-10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)

Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.

Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they're freshest within the first couple of weeks.

Notes

*Adapted from my Vegan Gluten-Free Oatmeal Waffles.*Nutrition information is a rough estimate for 1 of 6 waffles. It may fluctuate if you use a different flour blend.*These are excellent frozen and toasted up as needed. I like to split mine in half and heat them in the toaster. Otherwise, you can heat them up in a 400-degree F (204 C) oven until golden brown and warmed through for a similar effect.

My gosh, Dana. This looks so delicious. The pictures, amazing. I got your ebook btw, and read it like a million times over , and my pictures are nothing close to yours hahahah. Looks like I am slacking in the patience and practice department.

I’m with Dixya (see comment above) If I don’t have a gluten allergy and want to use all purpose or even a whole wheat flour, would the measurements be the same? I think the baking powder would change a bit?
Thanks

OH MY GOSH YES! I’m SO happy you posted this recipe, I’ve been on the hunt for a good vegan waffle forEVER. I haven’t tried any of your recipes that haven’t been good and I’m really excited to make this! Yay!

im thinking of making these waffles tomorrow for breakfast as i got a brand new waffle maker arrive in the mail and i’m questioning whether to use oil or applesauce as i want them without oil but scared they will not work with the apple sauce haha decisions decisions… I have made these before with oil and their perfect! i love them so much so i don’t want to wreck them, but ill let you know how it goes

Very new to the whole gluten free scene:0 lot of info. I want to know for your go to flour mix, can I mix a big quantity and save for later? I ask cause I am liking and wanting to try a few of your recipes!:)

There’s a waffle restaurant near my home and they have an amazing vegan option on their menu: They use coconut milk instead of cow’s milk and add tiny pieces of apple and little bit of cinnamon to the waffle dough. It tastes absolutely perfect, I really recommend trying out the coconut milk version :)

Hi! This recipe looks so delicious! I don’t have a waffle maker (yet), so could this recipe be used to make pancakes? Also, could the oats be ommited and replaced with extra flour or quinoa flakes maybe?

The vinegar turns the milk into something akin to Buttermilk. You can absolutely do this with regular milk! I use this all the time as it makes much more sense for me than buying a whole thing of Buttermilk when I will only be using a little. :)

I just made these with coconut milk, and they are very good! A little heavier than a regular waffle, but delicious!!!

Mine were the same. The batter is thick so it takes longer to cook and ends up burning the outside while leaving it doughy in the middle. Is the 1 3/4 cup of flour too much? Or any ideas on why the batter is so thick?

I made these and they tuned out really gummy, and also not sweet at all (I used agave syrup as a sweetener). Not sure if I’m doing something wrong. I’ve found good recipes on minimalist baker before, just not sure about this one, but I’m going to experiment and see what happens.

Hello there Dana.
I wanted to know whether I could substitute the gluten free flour for a all purpose flour. Thanks. Recipe looks good. Can’t wait to make this for my mom and dad for Christmas break once I get back from school. :).

I used bobs red mill gluten free flour, ganthan gum, ground flax and added coconut flakes. I have a KRUPS 4 square waffle maker. The mix was very thick and I was out of milk so I added some water. It must have not been enough because like some above, the waffles were super crispy on the outside and gooey on the inside. They aren’t rising either so they are flat on one side. I added even more water to what I had left and I think they are a little better but still flat. I’ve not had much luck with gluten and dairy free baking and it’s been a long and expensive lesson. I’m new at it so it could be user error.

I did not have good results with this recipe. It didn’t look like many of the other commentors actually made the recipe. I have no experience with gluten-free baking but I have done a lot of conventional baking and cooking and read a little bit about gluten-free. So, maybe its my mistake, but I had to add a lot of water to this batter. The consistency was so thick it didn’t seem right for waffles at least compared to conventional ones. I did add a tablespoon of flax seed meal which could have added to thickness. I have used my waffle iron with no problems previously but when the light said it was ready it wasn’t and then all but one of them totally stuck to the iron. I had to pick them all out in little pieces. I did generously iron the waffle iron beforehand. On the positive side the taste was good and they were crispy and also chewy. I liked the texture and taste but cooking them was a nightmare. I finally resorted to making pancakes with the rest of the batter and it was a hassle to clean my iron.

Hi Ann, the EXACT same thing happened to me. I was so disappointed. Unlike you, I have a lot of experience with gluten-free baking and just like you I also added 1 tablespoon of flaxseed meal. I actually thought that could have been the agave, but since everybody else didn’t seem to have problem with the original recipe I didn’t know what to think. But the taste was better than any other gluten-free waffles I ever tried (thank God!). So we ended up eating it in little pieces. I wish Dana would help us with our problem, because I really would like to keep the recipe as a favorite.

I just made the recipe too and it came out super thick and gummy…the centre wasn’t cooked and outside was crispy…I added more milk to the leftover batch to try to thin it out but it was still crispy and gummy….I used the naramantha 1-1 g/f flour…..the taste was awesome Im just not sure what to do to thin them and cook them. Did u use a Belgium waffle iron cause mine is the original skinny waffle iron…..disappointed and Leary to try again since g/f Ingre are so expensive. Help please

The waffles look great.I also have a super easy recipe that I have been using for years.I sprout and grind organic brown rice,millet or quinoa and use 1 cup of either one (you can use any brown rice flour,millet or quinoa as long as it is on the fine side and not too coarse),add about 1/2 cup milk of choice (I use raw grass fed milk),2 pasture eggs and 3/4 ts organic baking powder (also aluminum and gluten free) and a 1 ts vanilla extract.The batter should be not too runny nor too thick.Mix everything up and put it in my cast iron waffle iron.I l have an Old Mountain Pre Seasoned Waffle Iron that I love so much,so I bought 2.Unfortunately,it seems to be out of stock pretty much everywhere now.I grease my iron before each batch with cold pressed organic coconut oil.Makes about 6-7 waffles.I serve it with organic grade B maple syrup or raw honey.For a vegan version you could try instead of the 2 eggs,2 Tb flax meal mixed with 1/2 cup of water and simmered until thick,about 4-5 min.Let cool and and use it instead of the eggs.The waffles come out with this beautiful golden color,crunchy on the outside and fluffy on the inside.I have pic but unfortunately can’t post them because they are too big,and not being a computer geek,don’t really know how to adjust them.

I have tried these twice to see if I made a mistake. But times the waffles have stuck to the waffle iron and I am picking them out. Love the taste. Wondering if anyone who had sticking issues as resolved this.

I made these waffles recently using my own first time GF flour blend, made chiefly with quinoa and coconut flours and arrowroot starch. They were seriously the best waffles I’ve ever had, no exageration. I’m relatively new to vegan baking but from what I’ve been reading having a good portion of starchiness in the flour blend is important. I’ve also had success substituting almond meal for some of the flour in pancakes, and plan to try that in place of the oats in this recipe and see how that works..

Being a mother of three kids I am always short of time but determined to feed my kids with healthy wholesome ingediences.
One question, your recipes are already easy to follow but any chance you can give the ingrediences in metrics too please?
I just love to put a bowl on a scale and add the various ingrediences together and I do not have to go through the different cup measurements. Such a time saver!
Give it a try. Worth it!
Thanks :)
Best,
Steph

HI Dana!
I’m very happy I found your blog. I’ve tried a plethora of your recipes and both my family and I enjoy them very much. ONLY ONE THING THOUGH, I have tried two of your waffle recipes and both were a complete disaster! :( The waffles would not cook all the way through and they would be very gooey.
I can’t figure out were I went wrong?! I’ve made vegan gluten-free waffles before, but they did not turn out like this.

Just made these this morning and they were deeeeeeliiiccccious!!! The kiddos devoured!!!! I used coconut oil & local raw honey & unsweetened coconut milk!! (loved how you included the options because i always like to use what i did and not sure sometimes if i can substitute!!) Everything came out perfect !!! Will be keeping this in my arsenal !!!! :)

I just have to say these were soooo good the kids asked for them for breakfast again! whipped up another batch (adding some hemp protein this time) nice green colour, added protein and there is barely any left!!!!! :)

Hey guys, I made these this morning and though they tasted good they pretty much lacked the fluff and air of waffles. More like hockey pucks or cake donuts. I’m thinking it was the 1/4 cup of olive oil. Can anything be done to get them more airy?

I am experiencing the same issue of major stickiness. For reference, I subbed all purpose flour (1 ¼ c) for the gf blend, and I used maple syrup as my sweetener. I also used a cast iron stove top waffle maker (❤️). It really was gummy-like when I was taking it off out of the waffle iron, but once it was out, the outside seemed to crisp up nicely. Even stickiness aside, the flavor was delicious! Will definitely be making again, although I may use less flour and/or more oil.

I didn’t see the recipe for the gluten free flour blend so I just used Bob’s Red Mill gluten free mix. I used honey for my sweetner. My batter was incredibly thick and I had to add more almond milk to thin it out. I have a toastmaster waffle iron. There are no settings, just on or off. When I peaked at my first waffle it was sticky and coming apart but I just pressed the lid back down for another minute and it came out fine. They were much sweeter than regular waffles so you really don’t need much maple syrup. I served mine with fresh raspberries and coconut cream.

Hi Dana! I have a question about using coconut milk in place of Almond milk, since I am allergic to almonds. If I am making this substitution would I still add the vinegar to the coconut milk, or is that combination specific to the almond milk? Please let me know as I am excited to make this recipe!

These were spot on! Loved them fresh and the leftovers were just as good a few days later from freezer to toaster! Thanks Dana, this website is amazing and truly inspirational. Have tried to buy your book here in the U.K but it’s no available on Amazon. Keep it up!

Thanks so much for this recipe! I love how easy it is to put together, and how clean the ingredients are. I tried it this morning for breakfast, but I had trouble with the waffle iron–I preheated it and oiled it, but the batter ended up sticking to it pretty badly, with the waffle separating in half when I opened the iron. I had to pick off what I could with a fork and then soak the plates because the rest of the batter wouldn’t loosen. So, I decided to make pancakes instead–they came out really thick and crispy, and they were delicious!

I followed the recipe exactly, using melted coconut oil, which started congealing after I mixed it with the almond milk–I wonder if that had something to do with the batter not working well in the waffle iron? From the crunchy pieces I was able to pick off the iron, I could tell that the waffles would have been amazing–I wonder if using the coconut oil had something to do with the batter not working in the iron? I’m going to try these again with olive oil or avocado oil to see if that works better. :)

I also used coconut oil (melted) with this recipe. They took much longer to cook than I expected (my waffle iron just has a light that turns on when ready) but they did not stick. My batter was very thick though. I needed to add more coconut milk (I used that instead of the almond milk).

Delicious! We’ve made these 2 days in a row now. I used Bob’s Red Mill gluten free all purpose flour, a generous helping of GF oats, and probably half a cup of flaxseed meal. Didn’t have any problems with them sticking. Also used almond milk with vinegar, olive oil, spices like cinnamon, nutmeg, and ginger, and a few chocolate chips. Used baking soda along with the baking powder and salt, and of course the maple syrup. Can’t believe there’s no egg in this! Added a little extra almond milk since the batter looked a bit thick, (due to my extra-large helping of flax meal) but didn’t have any problems. Thanks for sharing! These will definitely be a staple around our house now.

Hi! Is there something else I could use instead of gluten-free oats? My baby sister and I can’t do any kind of grain (our Celiac’s is really bad) and we would love a waffle recipe as simple as this. Thank you so much!

I just made these and they were great! I did make a couple minor changes. I pulsed my oatmeal a couple times in the food processor. I didn’t use a heaping 1/2 c. I used a level 1/2 c. I also used King Arthur multi-purpose flour instead. I ended up adding a little more flour until it reached the right consistency. I just eyeballed it. Finally, I added 1/2 t. baking soda and 2 overflowing teaspoons of vanilla. Crispy on the outside and tender on the inside. Not at all gummy. Yummers!

Just took our new waffle iron for a spin with this recipe… We opted for the apple cider vinegar, coconut oil, & agave options and rolled with the flax & vanilla add-ins. Damn good! Looking forward to tweaking the add-ins next go round. Might sneak in some cocoa powder; whatever grabs me, you know?

I made these today for breakfast and they were awesome! Other waffle recipes I try get soggy or floppy while they stay warm in the oven. These were the perfect consistency, a little crunchy, and great waffle flavor! Thanks for the recipe!

First attempt included using Arrowhead Mills Glutten Free All Purpose flour plus Silk unsweetened coconut milk (and coconut oil). That gave me a very thick dough. Needed to add another 1/2 cup – 3/4 cup of the coconut milk to loosen it up a bit. But the waffles came out looking and tasting like waffles – Yeah! This was a dry run for a weekend brunch that includes both vegan and gluten free diet folks.

Made these this morning for my husband and son (and me). Added the tsp of vanilla essence and served with maple syrup and chopped banana. Loved them! I’m the only vegan in the house and building my army of tasty recipes to prove not all vegan food is lettuce!!! Thanks for this – will become a regular in this household!

Thanks for pointing me in the right direction–I tried your recipe to make my first batch of waffles with the new iron the kids begged me for–and then I modified it for subsequent batches. Your directions made a very thick, doughy batter–which made very dense waffles. I lightened it up quite a bit and found that I could get the fluffiness everyone wanted by using a much runnier batter.

I have to agree with many of the comments. I have enjoyed many of your recipes but this one was a fail! The ratio of dry ingredients to wet did not add up to a liquid consistency so I had to add 2-3 cups of water to the recipe to get waffle consistency. Is this something you make all the time? Perhaps you could check the ingredients because although the mixture is tasty they don’t make a genuine waffle. Sorry to say!

Hi,
I have very much enjoyed your website. I have a few children with multiple severe food allergies so I’m always looking for alternative recipes. I would like to make them some waffles, but we can’t have almond or flax seeds. Is there a suitable substitute for these that you know of?

Hi, my husband and I love all your recipes. I was just wondering if you think I can substitute the gluten free flour blend with your gluten free whole grain pancake flour mix in this particular recipe? If so, should I omit the baking powder since it is in the pancake mix? Happy Holidays!!

Hi Dana I’ve made this recipe before and it is amazing! Favourite breakfast by far. I’ve made this with almond milk but we ran out and only have soy milk would that work to if not I will have to make it some other time with the almond milk thanks for the great recipe!

I tried these waffles and they were delicious! My husband who is not vegan, enjoyed them as well. I had some batter leftover, so I used it to make pancakes and they turned amazing as well. Thank you Dana!

I used Bob Mill’s Gluten Free Millet Flour and I couldn’t get the waffles to work. I followed the ingredients and used the optional items as well. It kept sticking to my waffle iron no matter how much nonstick spray I used. I then tried to make them into pancakes which was even a bigger fail. I don’t understand where I went wrong. What did you use for Gluten – Free Flour?

These didn’t work for me at all!! I had the same issue many have had: The batter was such a thick sticky glob, and wouldnt cook right. They just baked onto the nonstick, oiled waffle iron, I can’t even pry them off! Such a mess!! I followed the recipe exactly as written and then added more and more milk but just couldn’t thin that batter. But since I can’t get the first one off of my iron anyway, no waffles for the family today. Very disappointing.

This recipe turned out horrible for me. The mix turned out super liquidity and it all stuck to my waffle iron, I had to scrape it off with a spatula and sewer (and i did use a generous amount of cooking spray like the recipe says). Although it tasted all right it was defiantly not a waffle. This could have been due to the fact that i used almond flour instead of a gf mix and for the oil i used 1/2 canola 1/2 grape seed. I would defiantly recommend following the recipe EXACTLY how it is, especially for the flour and oil. I ended up also having to use a little more baking powder. Thank you.

Hey Dana,
Thanks for sharing this gluten free, vegan recipe- so hard to find recipes that work. I just wanted to note the substitutions I made in case anyone else is looking for ideas:
1. Used warm (this was important for it to curdle) whole milk instead of almond milk and doubled the amount of vinegar.
2. Used the Arrowhead Mills GF flour (Heritage blend).
3. Like some others have mentioned, the batter was pretty thick when prepared with the given measurements so I added an additional 1/3 cup of whole milk to make the batter a bit thinner- it was still not flow-y and a spatula was needed to spread the batter around a bit on the waffle iron.

I bought the same waffle iron as yours and the resulting waffles were amazing!! We all enjoyed them a lot.

These are absolutely delicious! I made mine with all organic ingredients, and included all of the optional ingredients as well. I also made them in our little winnie the pooh waffle maker, and they are adorable :)

These were AMAZING!!! I couldn’t wait to get out of bed to have them!! They are definitely kid approved. I didn’t tell my 5 kids that they were GF and they devoured them. Made a huge batch and YES they freeze great. Taste just as yummy after you toast them!!!:-)
Just wondering….The ingredient list says 1/4 cup of some sort of oil and then 1/4 cup of a sweetener but when you get to the directions it says to use either or and not both. I used both and they turned out great but was just wondering which of the two instructions is correct?

I made this today (April 10 2016) two batches, the first one exactly as written the second changes where brown rice syrup and extra-virgin coconut oil. I loved both of them. Thank you for another perfect vegan recipe

These were a major failure for me. So last Sunday my dad and I wanted waffles and he wanted to make his recipe (not vegan) and I wanted to make some vegan ones. So I found this one and I usually love your recipes, so I had plenty of faith in this one. Well, they were not pancake-like at all. I did use coconut flour and coconut oil, thinking it would be no problem, well I was very wrong. It was not liquid at all. I probably added 4 cups of almond milk and it still didn’t liquify. We put it in the waffle iron twice and both times it resembled nothing close to a waffle. So I decided to just go back to the drawing board and start all over. I used olive oil and regular flour this time. I was so relieved that it worked, but even then I had spent hours in the kitchen, super stressed because I was trying to show my dad’s waffles up and we had company to judge which one was better. Everyone was full by the time mine came out, so I was the only one to try my mediocre waffles that I was told were not nearly as fluffy as my dad’s.

In order to sub coconut flour for regular flour or gluten free flour mix, you use only 1/4 to 1/8 of what the recipe calls for. I learned this the hard way. Coconut flour takes a lot of moisture and you want to start with a small amount and slowly add until you reach the right consistency.

Just a note to say I used an amended version of this recipe to make some GREAT waffles for my granddaughter who has wheat and egg allergies. Changed up the GF flour mixture, as well as a few other things. We all loved it! Thanks so much. Gave you credit, of course, and hopefully sent some traffic your way. Happy cooking, Alyce Morgan–More Time at the Table

I just made these. Used coconut milk and coconut oil. I also added the flax, vanilla and cinnamon additions.. I used Pillsbury gf multipurpose blend. The batter was really thick added water until I achieved desired batter consistency. This was my first gf recipe since giving up wheat about 2 weeks ago. Thank you so much for a great recipe. These are delicious.

I have made these waffles two times. Once with Bob’s Gluten Free Flour. Once with the flour recipe on this site. The waffles came out awesome on both occasions. They tasted great and were nice and crispy. The only problem I have is that they tend to get stuck in my waffle maker. I make regular (gluten laden) waffles for my wife and daughter in the same waffle maker and they come out easily. I will goof around with oil quantities the next time or maybe use egg since my dietary constraint is gluten. Thanks for the great recipes. Your site is very motivating.

I was just recently put on a (hopefully) 1 year diet, restricting me from gluten, eggs and dairy.
I found your blog and this ist the first recipe I tried! I can’t eat oat either, so I subed amaranth and millet flakes. They came out delicious!
Thank you for your inspiration. I’m looking forward to trying out some other recipes of yours.

Hi, thanks for this, I used 1 cup of GF bread flour and half a cup of chestnut flour, needed a lot more milk but these came out really well. I would recommend the chestnut flour, adds a lovely sweetness.

I made this recipe today (July 4, 2016) with high hopes. I read the comments and saw that others had hard times when they switched out ingredients, so I made sure to copy the recipe exactly. I greased the waffle maker throughly, and let it heat up. The mix stuck to the waffle maker and I had to pry it off with a fork. I used my grandmothers expensive waffle maker and I’m pretty sure it’s ruined; I’m 15 and don’t have a job so I don’t really have the money to replace it. I mean, the batter tasted awesome, but I don’t know what I did wrong on the cooking aspect of the recipe. :(

Emma sorry you had trouble! I’ve recently realized that waffle irons coated with nonstick surfaces can be a little tricky. I like using cast iron covered irons and greasing generously. I’m truly sorry it didn’t work out!

Made these today as my toddler is egg and dairy allergic. Used regular flour and they came out perfect! I’ve just bought a waffle maker (the one pictured above) and had never made waffles before and was so pleased. The batter was very thick, much thicker than pancake batter but that made sense to me as waffles are supposed to be more substantial than a pancake. I just tipped a heap into the centre of the waffle maker (it barely spread out), closed the lid, and when it was ready I opened it et voila – they had spread out and puffed up perfectly. We’ve started a new family tradition now of Waffle Saturday and will keep making this recipe for years to come. Thankyou!

These were amazing!!! My 2 1/2 yr old son loved them. I added wheat germ to the batter, and I used whole wheat flour instead. I loved how everything was dairy free. For the dipping, I used PB2 chocolate peanut butter powder, and pure maple syrup and mixed that together, definitely a nice add. Thank you for sharing!

Just made these! They were an absolute winner! A note for anyone using the Bob’s red mill cup for cup blend- you will need additional almond milk to get the right consistency. I added about an extra cup.

First waffle came out perfectly. All the rest–stuck like crazy, no matter how much oil I used. :( Sad, but I love crispy waffles, so once I got them all out of the iron in little bits, I ate all the little crispy pieces in a pile on my plates with some fruit and syrup. I just saw your note about non stick and my waffle iron is, so maybe that’s it. Also, much like many others, I needed to add a ton more liquid until it was okay.

Katrina, we had horrible stickage with our first couple batches. Then we started using a new waffle iron and it works perfectly. Turns out no matter how much oil we use in our old one everything sticks.

This is my only go to vegan/gluten free waffle! They are crunchy, lite and tasty! In the past ive added pumpkin puree to make it a little pumpkiny plus spices, chocolate chips, fruit, and even cocoa powder to make chocolate waffles! Such an easy recipe! I even was able to sub the oats using ceushed almonds (lots of almonds) and it came out great! So many options and modifications with this recipe. Cooking them is always fun!

I love the taste but I had such a problem getting them out of the waffle iron as well, even though I brushed with oil. I also love your GF flour mix, so much lighter then some brands out there that are so heavy.

Any tips on why they stuck so badly, I used two different waffle irons.

I just made these and they turned out great! I tried one batch as is and another batch with about 1/2 cup more almond milk since the batter was very thick. I would suggest sticking to the original recipe because adding more milk made the insides a bit more gooey. I set my waffle temp to med/high and had to cook for about 10 minutes in both instances. Thanks for the awesome recipe!

Hello, found your recipe just this past week. i wanted to make something special for christmas morning. we have egg, gluten and nut intolerances. so happy i found your recipe. i did as you said – putting dry ingredients in mason jars – so in the morning i just put the few liquids and dumped the dry into the bowl. so good. i did the first one with cinnamon and second batch with chocolate chips. i did cook a bit longer to get a nice toasty brown look in the iron. we froze the extras and i think they taste even better re-toasted. i just made another batch for tomorrow. one daughter said it tasted almost like churros. three batches in less than three days. thank you for great recipe. i won’t have to buy store bought frozen waffles anymore.

These are seriously my favorite vegan waffles!
I used a Belgium waffle iron maker and these turned out great! Even though they are gluten free, they don’t taste “gluten free,” if that makes sense. The battle was very thick so I had to spread it in the waffle iron. I also used Bob’s Red Mills gluten free 1-1 baking flour + maple syrup as the sweeter + avocado oil + unsweetened vanilla cashew milk + a dash of almond extract. This recipe only made 3 waffles with my waffle iron so next time I make these (probably tomorrow!) I’m going to double or triple the recipe so I’ll have lots of extra!
These waffle are just absolutely delicious! Thank you for a wonderful recipe that I know I will be making again and again!

Since finding this recipe (a couple weeks ago while looking for a Christmas Eve brunch option) we have made these probably 17 times. They are DELICIOUS and I highly recommend. They go great with sliced bananas on the top :)

Didn’t work well with whole wheat flour. I otherwise followed every direction and the waffles turned out dry and crunchy vs crispy. I even had one set split apart.
Flavor was okay but texture was not ideal. Does the GF flour mix make the difference?

Hi Cheryl! Hmm since gluten-containing flours tend to be a bit more absorbent, this is likely what happened and in turn, tried out your waffles! I am sorry to hear you didn’t have any luck using whole wheat flour! Next time, try adding less whole wheat flour if you are swapping out gluten free flour and that should work better for you!

Hi! I wouldn’t recommend freezing the batter! However, if you were to make waffles and freeze them, they will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.

Lovely recipe, but I have a serious problem.
I greased my waffle iron thoroughly before pouring the batter in, but the waffles ended up sticking to the iron and crumbling all over the place. Not sure if this has to do with the temp of my waffle iron? Do you have any tips on avoiding this situation in the future?
Thanks! xx

I made these after recently going vegan, and they were wonderful! Topped them with strawberries and blueberries. I had enough batter to make 6 waffles so I’ll be keeping the extras in the freezer when I’m in a rush!

These waffles turned out delicious! Although, for the gluten-free flour blend I used what I had in my cupboard and created my own – which was not the best idea (1/2 a cup sorghum flour, 1/2 millet flour, 2/4 brown rice flour, 1/4 potato strach and 1 tsp xantham gum) – the mixture turned out too thick and I had to add milk until the texture became more liquid. Overall, the taste was amazing and I was surprised to see that I did not need eggs to make great waffles.

SO GOOD. You’re a recipe wizard :) Made these at 9pm at night. Didn’t even have almond milk, so I made my own one hour prior. Of course, at 9PM I HAD to have some chocolate, so I added about 1/3 cup of cacao powder. Cooked these for about 4-5 minutes on my waffle iron.

Topped it off with fresh mixed berries and a tbsp of maple syrup.
Oh girl.

Delicious and simple! I recently purchased a waffle maker and decided to give this recipe a shot. I had some of the gluten free mix left over from making your donut recipe so these waffles were quite simple to make. They turned out really great! I’m currently finishing the batter to freeze some for tomorrow. Thank you for another great recipe!

I LOVE THESE WAFFLES. Perfect for me to make, I am personally vegan & gluten free therefore its the best of both worlds ! Thank you for this recipe. I have been making them ever since I came across them (every chance I get). Love your blog. xx

I absolutely love this recipe! You can use any number of flour combos and it comes out great. Just know that 140 grams of any flour is 1 cup. Just be sure to minimize the flours that absorb alot of liquid (like coconut). I’m on a rotational diet for food allergies so I’ve a different blend for each day. For example: quinoa/chickpea/ almond, or buckwheat/potato starch, or corn masa/arrowroot/coconut. I sub out the whole amount, flour and oats for a total of 2 1/4 cups or 315 grams. I’ve also subbed out the sweetners and oil. I find it works best with a blend of flours. Tried straight flax but that’s too wet. Overall excellent, easy, and flexible. Thanks for sharing!

I tried this recipe with spelt flour, but when I tried to bake it in the waffle iron it would tear apart. So after some failed attempts I decided to use the batter to bake muffins. They taste so delicious with chocolate drops.

Btw I really enjoy your recipes. They are not too fancy and complicated. They also taste great.

Made with no added sugar cashew milk, Bob’s gluten free all purpose flour, and grapeseed oil. Added vanilla, ground flax, and extra agave. Sprayed iron really well and they didn’t stick nor were they raw. I thought they were perfect. Will definitely make again.

I modified this by using 1/2 c whole wheat flour, 1 c AP flour, and 1 1/2c almond milk but everything else the same. Batter was very thick and cooked up really nicely but after they sat in the 200* oven while I finished cooking the batch they were overly hard, tough and chewy. Tasted great but not easy to eat with a fork and knife plus not worth saving the leftovers because they got even tougher once they cooled. Any help to make these better but regular waffles not GF? What consistency do you recomend the batter be for the future. Thanks!

Tried this and followed the recipe but the batter was so thick it was like paste.
Added more almond milk to help thin it out, poured it into waffle maker.
Waffles felt super heavy and not cooked in the middle.
What did I do wrong?

I doubled the oil & almond milk and omitted the sweetener. They were delicious plain or topped with earth balance, maple syrup, coconut whip. Some were a little soft, so recommend crisping up in the oven while making the rest of the waffles.

These were great! I used coconut oil, and the oil melted outside of my pan, it pooled and just leaked all over the place. It was quite surprising. Next time I guess I would use a different oil or use less coconut oil.

I was used to ordering waffles as a dessert at restaurants and one day I realized that they might be not vegan. I looked up on this on Google and found that most of the time they are not. OMG, it thought then and started being more aware of what I eat in restaurants. I am vegan, obviously.

This article here explains well what to be aware of when choosing waffles: veganmeter.com/are-waffles-vegan/.

And thank you for this great recipe. I got myself a waffle pan already and am experimenting. The next experiment is your recipe :))

I don’t mean to be a downer, but mine tasted terrible. The baking soda was the only taste I could detect, resulting in having to drown the waffle in maple syrup. It was a strange crumble yet crunchy consistency and was hard to move to the plate. All the other reviews seem good so i guess i did something wrong…

Just made these for my not-vegan/skeptical parents who only had bleached flour on hand. I added a dash of cinnamon and flax to the mix, just to make sure the binding was right. Added fresh blueberries and topped with roasted pecans. Seriously so delicious! I am so glad this was such a hit!!

Hi there – making these today, thanks for the recipe! Just wanted to let you know your recipe is requiring 2 pages to print a small little line, if you reformat you can save your readers lots of paper :)

I made these (half mix) using oat milk, flaxseed, agave syrup (although would have been amazing with maple but didn’t have any) and plain flour instead of GF flour. Added vanilla and a sprinkle of cinnamon. We don’t have a waffle iron so made them in a griddle pan with a far bit of oil and despite being my my first time making waffles they came out pretty good- even my sister who is anti-vegan loved them. I had mine with walnuts, banana & syrup although caramelising the walnuts would have probably been even better. Would definitely make again- although want to try out Dana’s many other waffle recipes first.

Thanks for this great recipe! It ticks so many boxes and the waffles are absolutely delicious and crisp on the outside. I used a mixture of oat and rice milks, avocado oil and added flax and vanilla. Came out super good and will make these again :)

Im not usually the type to leave comments but these are too good to be silent.They are really fluffy and light. I did make a little adjustment. I add 1 tsp of lime juice ( or you can do lemon juice ) to the almond milk because I am allergic to apple. I got that idea from the best vegan biscuit recipe on this blog. I also added 1/2 tsp of both cinnamon and pumpkin spice. And vanilla. My whole family really enjoyed them. THANK YOU ?

I made these this morning and when I had the batter all together, I questioned if they would turn out. It was so thin and all the oats kinda bunched in the center of the waffle maker. I used bobs red mill gluten free flour but otherwise followed the recipe to a T.
Once cooked, I was surprised they looked okay. I allowed them to cool and then gave it a try. They had a slight crunch to them, almost like they were deep fried. My first thought, these taste like fair fried dough! So good! My daughter requested to try and proclaimed I make the best waffles! She then says “‘mom, these taste like that dough at the fair!” ? New favorite waffle recipe ✅

The BEST waffles i have made! I adjusted the gf flour blend a little (used sorghum in place of white rice an used arrowroot starch in place of tapioca) also added the 1 tsp xanthum gum. Also added the tablespoon flax , cinnamon and vanilla to the batter – so so good!!!

These are absolutely delicious, thanks so much for sharing!! My roommate in college had a waffle iron (I think it’s actually the same one you picture here) and I used to make these all the time… well, now I’ve been missing them so much that I actually invested in my own waffle iron JUST to make these >.< I like to add some flax seeds in the mixture and spread them with almond butter for a scrumptious and filling breakfast or snack.

I made this yesterday. The cake was delicious but the coconut creme didn’t turn out at all. Very runny even after putting in the refrigerator. I must have used the wrong coconut milk? I used cans of “Thai kitchen coconut milk”. Maybe I was only supposed to use the hardened part because I did put in the whole can….

I made these this morning for my vegan son (24) and my non -vegan husband. I didn’t have almond milk and so I used water but made no other changes. I even included the apple cider vinegar. I love that it had oatmeal in it. My son had smelled me making waffles last week for my church and he was missing waffles and this was the perfect solution. They came out so good, that I might not even try the almond milk – it was perfect just as it was.

I am testing different gluten free recipes to make from scratch because the mixes can be a bit pricey and for a family of four I’m looking for something more cost efficient. This recipe is my 2nd attempt at a gluten free waffle recipe today (1st attempt failed horribly). I made your Gluten Free flour recipe and used it to make these waffles. I followed the directions exactly using coconut oil and honey. The batter was so thick (as thick as if not thicker than bread dough) but I proceeded with cooking them anyway. I oiled my waffle iron, added the batter and let it cook for a few minutes. The batter was so thick that the lid was popping up so I held it down. Well, it cooked up just fine, didn’t stick or fall apart. It was just super dense and heavy. It tasted really good but it was kinda hard to chew. Now it is sitting in my stomach like a rock!! I won’t make these again…

I tried them today but I didn’t manage to bake them into nice waffles. The batter just sticks into my waffle iron and it didn’t make a complete waffle. I hade to scrape everything off :D Maybe I turned the heat too high or what could it be?

First of all, I love your recipes and have been making lots of the ‘non-baking’ ones. But last week I made your one bowl banana bread and it was an epic fail! I even baked it for way more than directed and it was still very wet and gummy inside. Sad. Today I made these waffles and they were a disaster! The batter was way too thick (almost like quick bread dough), they stuck miserably in my non-stick waffle iron, and they were, of course, very uncooked in the middle and too browned on the outside by the time I upped the cooking time. I’m beginning to wonder, from the wide mix of reviews here, if the flour blend is the culprit. I use Namaste brand that Costco carries. After the first one, I tried to thin the batter, but they still were oddly chewy and stuck like mad.

Such a good recipe! Best waffle recipe i have tried so far that is vegan. I added in chopped banana flax seed vanilla and some peanut butter in the mixture and they turned out nice and crispy and didnt stick at all. The whole family loved them. You wouldn’t even know that they are healthy.

These waffles look delicious! I would like to make them over the Christmas-holidays. Unfortunately I can’t have any oats (not even the gluten-free oats) :(
Can I just leave them out or should I replace them by something else?
Thank you!

Hello ? I was wondering if organic soy milk can be used in this recipe instead of almond milk? Im not sure if there will be a different reaction when combining apple cider vinegar and soy milk. Thank you. ?

I use this recipe when I make vegan chickn and waffles. The first time I made it, I was impressed with the flavor but they turned out a little dense so the next time I made them, I used more vegan buttermilk so the batter was thinner. I would say I added around 1/4 cup more almond milk and 1/2 teaspoon more of the apple cider vinegar. Amazing. Light and crisp on the edges. This is definitely my go to waffle recipe now! Thank you, Dana!

Also I love my Everyday Cooking cookbook! I plan on making at least 2 things out of it a week.

I’ve never made a MB recipe that didn’t turn out perfectly, so I was rather surprised to read all the comments of waffles gone wrong.
I just bought a waffle maker, and made my first batch of waffles today from this recipe, and they were delicious, cooked through in no time, crispy, and just plain good.
I used all-purpose flour, and added just over 1 cup of that, based on previous comments. Only got 4.5 waffles on my maker, so will be sure to double or triple the recipe next time. Love the idea of toasting waffles on a weekday morning. Thanks Dana – it’s a winner.

I loved LOVED loved this recipe, is the second time I’ve made them this year and my family loved them too (and no one believed they were vegan) I took some of the batter apart and mixed it with cocoa and chocolate chips and it was delicious too!

LOVE THIS RECIPE!
Used ‘Natures Directions’ GF blend, added cocoa powder, and used half cocomilk/almond milk. So great! I just wish our waffle iron wasn’t so sticky(probably need some oil spray as well). But fantastic. Definitely referring back to this when I want waffles again!

Hi Dona. Thanks for the lovely recipe, I tried it and waffles turned up very nice. I want to know about any waffle irons which cooks waffle perfectly. I grease the waffle iron both sides, and uses any oil to grease. What’s your way of greasing and preparing the iron.

I just made these. The batter is delicious and so is the finished product, however when I open the waffle iron the waffle didn’t stay together. Half is stuck to the top and half to the bottom. I did it again with a GENEROUS amount of oil and same result. So bummed. Any thoughts?

Sorry you had problems here! Did you leave the waffle to cook long enough? Sometimes if it’s opened too soon the batter can stick to the edges and the waffle can fall apart. Also, we had to recently replace our waffle iron for a better model because our old one had lost its nonstick surface and was sticking like crazy no matter how much oil we used. We’d highly recommend this model if you’re ever looking to upgrade!

Okay this went terribly wrong. When Iixed all the ingredients together everything was super super dry. Like really crumbly. I used coconut flour though. I added more milk to make it a bit creamier, but everything got stuck in the waffle iron. No chance to get a waffle out of it. ???

Thanks for the recipe! Didn’t have potato starch and white rice flour so I replaced with extra brown rice flour and chickpea flour. Turned out great :)
Love, love, love your website! Thanks for al the work you’re putting into it!

These were crispy and delicious! A few split open and I ended up with half on top and bottom of the waffle iron, I think when I didn’t cooking long enough. Instead of wasting (it was still crispy and good) I put almond butter and made a little waffle sandwich. So good! Froze some like that too as my 7 year old will eat it like a dessert.

Great idea, Barb! Yes, if they are not cooked quite long enough, they may separate. Also, we had to recently replace our waffle iron for a better model because our old one had lost its nonstick surface and was sticking like crazy no matter how much oil we used. We’d highly recommend this model if you’re ever looking to upgrade!

We made these for ‘breakfast for dinner’ night, and they were a bit dense but SO delish! We added flax meal (which may have been the culprit), Enjoy Life chips, vanilla, cinnamon, nutmeg, and allspice. Yum!! Definitely will be a recipe to return to; thanks, Dana!

Hi Reiko! You should be able to make the batter the night before, yes. As for the Bob’s red mill GF flour, we haven’t tried and can’t guarantee results but scan through the comments above as others have tried using it! Good luck!

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